(4) Use the following method to determine internal temperature of shell eggs
in cartons (consumer grade shell eggs):
(a) If the shipping container contains more than 15 cartons per
container, choose cartons located toward the center of the container that are not part of
the net weight sample.
(b) If the container contains 15 or less cartons, choose a carton toward
the center of the container which is not part of the 100-egg classification sample.
(c) Once a carton has been selected, choose an egg toward the center
of the carton for internal temperature inspection.
(d) Using an empty egg carton, place egg in carton with small end
(e) Proceed to take temperature as was done for eggs in egg trays
Use the following method to determine case temperature:
(a) Place bimetallic (baby dial) thermometer between the second and
the third filler, or insert the thermometer into the third filler at the end of the case not
examined for quality.
(b) Leave thermometer there with top fillers in place.
After five minutes, remove thermometer and record temperature.
f. Determine Grade of the Lot. The candling room is prepared and egg
inspection equipment assembled as taught in Lesson 1 of this subcourse. The eggs are
then classified (see Lesson 3 of this subcourse).
2-13. WEIGHT CLASSES FOR SHELL EGGS
There are six weights and sizes of shell eggs; however, the military usually
procures only large and medium sizes. The weight classes for consumer grade shell
eggs, as found in the USDA regulations, are indicated in figure 2-9. The weight classes
for wholesale grade shell eggs, as found in the USDA regulations, are indicated in